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Ingredients
- 1 jar Morello Cherries In Light Syrup (24 Ounces)
- 1/2 cups Sugar (increase If Needed)
- 1 Tablespoon Arrowroot (or Cornstarch)
- 1/2 teaspoons Pure Almond Extract
- 2 cups Real Heavy Cream, Whipped
Method
- Drain cherries from their light syrup, reserve cherries and put the light syrup and 1/2 cup sugar in a medium-sized sauce pan. Cook over medium heat to reduce the syrup to half its original volume. Whisk in arrowroot until thickened. Remove from heat and add reserved cherries and almond extract; puree with an immersion blender to desired chunkiness (blender or food processor may also be used). Refrigerate or chill over an ice bath before folding into whipped cream.
